A healthy, quick and easy vegan meatball appetizer that packs plant-protein in a small bite-sized form.
2 eggs or neat eggs (vegan)
1 package neat Original Mix
24 oz. naturally-sweetened ketchup, divided
24 oz. grape jelly, divided
1 tbsp curry powder
2 tsp freshly grated gingerroot, or to taste
1/2 tsp naturally-brewed soy sauce
1/2 tsp freshly ground black pepper
1/3 cup grated red or white onion
3 tbsp dry whole grain breadcrumbs
Stir together 3 Tbsp of the ketchup, 2 Tbsp of the jelly, the eggs (or neat eggs), curry powder, ginger, soy sauce, and pepper in a large bowl until well combined.
Add the neat Original mix, onion, and breadcrumbs and stir until well combined. Form into 24 balls, about 1 Tbsp each, and place on a cutting board. (For best results, keep hands very lightly moistened with water when forming neatballs.)
Stir together the remaining ketchup and jelly in a large saucepan over medium-high heat until smooth and bubbling.
Reduce heat to medium-low, gently add neatballs, one at a time, until covered by sauce.
Cover and simmer until neatballs are cooked through, about 15 minutes.
Insert bamboo cocktail picks into each neatball and serve as an appetizer while warm.